Potato Kurma – How to make Potato kurma – Aloo kurma recipes – Urulaikizhangu Kurma – உருளைக்கிழங்கு குருமா செய்வது எப்படி? – Poori Kurma – Side dish for Idli dosa Chapati – Korma or Kurma is a mild curry sauce made with coconut cream and nuts. Amma prepares this at least once a week to go with hot hot fluffy pooris… now i make it for my little family who can hog on potatoes. Potato kurma is the most common form of veg kurma which goes with any kind of dish. Very mildly flavored with spices pairs well with Pulao / Biryani/ Chapati / Poori/ Paratha/ Idiyappams / Idli / Dosa…
HOTEL KURMA – Restaurant Style Mixed Vegetable Kurma
Tomato Kurma
Channa Kurma – Kondakadalai Kurma Recipe
Vazhaipoo Kurma – Banana Flower Kuzhambu
Potato Kurma
Ingredients
Temper & Saute
- 3 tbsp Oil
- 2 tbsp Ghee
- 3 small Bay leaf
- 2 small Cinnamon sticks
- 2 each Cardamom
- 5 each Cloves
- 1/2 tsp Fennel seeds
- 1 tsp Cumin seeds
- 5 each Curry leaves
- 1.5 cup Potato cubed (2 large potato)
- 1 cup Onion
- 2 small Green chilli optional
- 1/2 cup Tomato
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 tbsp Coriander powder
- 2 tsp Salt or to taste
- 2 cups Water
- 3 tbsp Coriander leaves for garnish
Blend
- 1 cup Fresh grated coconut
- 5 whole Cashews
- 1 tsp Poppy seeds
- 1/2 cup Water
Instructions
Prep
- Combine all ingredients under blend (cashew, poppy seeds, coconut & water) to a thin consistency and keep it ready.
Method
- Heat oil and ghee in a pressure cooker pan.
- Temper with bay leaf, cinnamon, cardamom, cloves, fennel seeds, cumin seeds and curry leaves.
- Add onions & saute until it turns lightly golden. Add green chillies for extra heat.
- Add in ginger garlic paste and tomatoes. Cook till it turns mushy.
- Add turmeric powder, red chilli powder, coriander powder and salt. Saute until the masala powders cook well. (3 minutes)
- Once the masala thickens, add potato along with water.
- Seal with lid and pressure cooker up to 3 whistles.
- Once the pressure settles, open the cooker and add in the coconut paste.
- Simmer for few minutes garnish with coriander leaves.
- Serve as side for Idli, Dosa, Poori or Chapati!
Vegetable Stew – How to make vegetable stew for appam
Pakoda Kurma – Chettinad Pakoda Kuzhambu
Prep – Grind all ingredients under blend to a thin consistency and keep it ready.
Wash and peel the potatoes, cube them and store in cold water to avoid discoloration. Heat oil and ghee in a pressure cooker and season with all the whole garam masalas…bay leaf, cumin seeds, fennel seeds, cloves, cardamom, cinnamon along with few curry leaves. Add in chopped onions and green chilli, saute until golden. Now add the ginger garlic paste along with tomatoes and cook till it gets mushy.
Add in turmeric , red chilli powder, coriander powder & salt. Fry till all the masala powders cook well or until the oil oozes out.
Now, add cubed potatoes along with 2 cups of water and pressure cook up to 3 hiss and switch off.
Once the pressure settles, carefully open the lid and simmer the gravy over medium flame. Add the coconut paste (dilute with water if its too hard to grind) to the gravy. Let it simmer for few minutes or until the oil separates on top. Switch off and garnish with chopped coriander leaves.
Serve hot with choice of paratha / idli /dosa/ chapati/ puri
Notes
- Pressure cooking is not a must, but makes it easy. You can also cover and cook the potatoes over medium flame and then add the coconut paste or Microwave the potatoes with water for 4 minutes(approx) and add it to the masala.
- Serves 4 adults.
Comments are closed.